10 plum tomatoes
2 thick slices of yellow onion
1 Tbsp chopped parsley

Preheat oven to 350.

Cut the tomatoes lengthwise and throw them in a pan with peeled garlic cloves and the slices of onion, seasoning it all with salt, pepper, and olive oil. I had the skins of the tomatoes facing up.

Bake for 45 minutes.

Take the skin off the tomatoes and throw them away. It is super easy, they slide right off--just use your tongs to pull them off!

Then put everything (including the liquid in the pan) into a blender with the chicken broth and blend.

You do not need to blend until everything is smooth if you want bits and chunks in it.

After blending, put it in a saucepan with the parsley and simmer for about 10 minutes.
[null, {"document_url": "http://zippitydodahhealthyeating.blogspot.com/2014/06/roasted-tomato-soup.html", "unformatted_src": "http://3.bp.blogspot.com/-yDXI_bIyQq4/U6nIKieJPcI/AAAAAAAAF6M/SAG10a8RvP8/s1600/Brittany's+Roasted+Tomato+Soup+C1.jpg", "src": "http://3.bp.blogspot.com/-yDXI_bIyQq4/U6nIKieJPcI/AAAAAAAAF6M/SAG10a8RvP8/s1600/Brittany's+Roasted+Tomato+Soup+C1.jpg", "formatted_filename": "Brittany's Roasted Tomato Soup C", "rendered_width": 640, "rendered_height": 640}, null, null, null, null, null, null, null, null, null, null, null, null]